Fruity lentil curry recipe
Fruity lentil curry is easy to prepare and simply delicious. A recipe suitable even for beginner cooks.
Ingredients · Servings 4
- 1 Piece Pineapple
- 150 g bamboo shoots
- 2 tbsp curry paste
- 200 ml clear vegetable broth
- 50 g ginger
- 2 cloves of garlic
- 300 ml coconut milk (from a can)
- 1 bunch of coriander
- 700 g leeks
- 250 g lentils (red)
- 1 shot of rapeseed oil
- 1 pinch of salt
Method · 30 min
- Wash the leek thoroughly, halve it lengthwise, and cut it diagonally into thin strips. Peel and finely chop the garlic and ginger.
- Heat a little oil in a large frying pan or wok. Stir-fry the red lentils together with garlic and ginger for about two minutes.
- Then push everything to the side of the pan. Add the curry paste and the solid part of the coconut milk to the center and roast for about two minutes to release their aromas.
- Now add the remaining coconut milk, the leek, the well-drained bamboo shoots, and the vegetable stock. Mix everything well and let the curry simmer gently over medium-low heat for about 8 minutes, stirring occasionally.
- Meanwhile, peel the pineapple, remove the core and cut the flesh into bite-sized cubes.
- Wash the coriander, pluck the leaves, and chop finely. Add the pineapple cubes to the curry and cook for 2–3 minutes until warmed through but still slightly firm. Season with salt.
- Divide the finished lentil curry among four plates, sprinkle with fresh coriander, and serve immediately. Basmati rice or naan bread are optional accompaniments.
